Chocolates and Confections   [Archived Catalog]
St. Philip's College 2009-2010 Academic Catalog
   
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PSTR 2301 - Chocolates and Confections


Prerequisites: CHEF 1401, FDNS 1301, PSTR 1401, CHEF 1305

Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.

Semester Hours: (3- 2 -2)

CIP: 12.0501


Click here for course schedule information.


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